Cooking and Baking...
I believe love does go through our stomachs in form of food. That is why I love cooking and I never consider it as a chore. Here are some good easy recipes to cook or bake for your loved ones to enjoy.
BERRY FRENCH TOAST CASSEROLE
Ingredients:
1/2 cup Blueberries
1 cup Strawberries
8 Eggs, large
1 Maple syrup
2/3 cup Brown sugar
1 tsp Cinnamon
1 tbsp Powdered sugar
2 tsp Vanilla extract
12 cups French bread
2 cups 2% milk
A lot of the real work happens the night before, as described. Break the French bread into cubes and fill the bread with ~3/4 of a 9′′ x 13′′ casserole. Other breads may be used, such as traditional white bread, brioche, croissant, etc.
Second, blend together 8 big eggs (yes, tons of eggs!), 2 percent milk, cinnamon, vanilla extract, and brown sugar in a large mixing bowl. Then pour on the casserole with the mixture.
Top with strawberries, blueberries, or other berries you want in slices.
Use the saran wrap to cover the casserole, then refrigerate for at least 4 hours or up to overnight. During this time, we allow the bread to soak up the egg mixture.
Then bake for 35-40 minutes at 350 (usually this is for me in my pyjamas the next morning). At the 35 minute mark, I search, and if necessary, bake for longer.
GARLIC BUTTER STEAK AND POTATOES SKILLET
Ingredients:
1 1/2 lb (650g) flank steak, sliced against the grain (or ribeye steak, tenderloin, strip loin, strip steak…)
1 1/2 lb (650g) baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional
The marinade
Combine the steak strips with soy sauce, olive oil, pepper, and hot sauce in a large bowl to prepare the garlic butter steak recipe with potato wedges. Set aside and encourage the marinating of steak strips while you are cooking potatoes.
Combine 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the potato wedges when the butter is melted. Cook for about 4 minutes, stir and cook for another 4-5 minutes until the wedges of the potatoes are golden and fork tender. Set aside and move the sauteed potatoes to a tray.
Store the skillet over medium heat and add the remaining 2 tablespoons of butter, garlic, flakes of red chili pepper, and fresh herbs. In the skillet, lay the steak strips in one layer, leaving the drained steak marinade for later. On each side, cook the steak strips for 1 minute each, until nicely browned, changing the timing based on how you like your steak.
You can stir in the reserved marinade right before the Garlic Butter steak is finished, if you like, and cook for a minute. Connect the wedges of potatoes back to the pan of garlic butter steak and cook through. When required, change the seasoning with salt and pepper.
Remove from the heat and serve your steak and potatoes immediately, garnished with more crushed chili pepper, fresh herbs and, if you prefer, a splash of parmesan cheese over the potatoes. Enjoy!
MEXICAN STREET TACOS
Ingredients:
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
Combine the soy sauce, lime juice, 1 tablespoon of canola oil, garlic, chili powder, cumin and oregano in a medium dish.
Combine the soy sauce mixture and steak in a gallon-size Ziploc bag or large bowl; marinate for at least 1 hour to 4 hours, turning the bag periodically.
Heat the remaining 1 tablespoon of canola oil over medium to high heat in a large skillet. Add the steak and marinade and cook, stirring frequently, until the steak is browned and the marinade is reduced, about 5-6 minutes, or until desired.
Serve the steak served with onion, cilantro and lime in tortillas.
TERIYAKI SHRIMP BROCCOLI STIR FRY
Ingredients:
For the Teriyaki Sauce
1 teaspoon Garlic minced
1 teaspoon Ginger minced
1/4 cup Light Soy Sauce
3 tablespoons Honey
1/2 teaspoon Chilli Flakes
2 teaspoons Cornstarch Cornflour or Potato Starch can be substituted
3/4 cup Water
For the Stir Fry
1 tablespoon Vegetable oil
3 Garlic Cloves finely chopped
1 Whole head Broccoli cut into florets
1 cup Mixed Vegetables mushrooms, bell peppers etc.
500 grams Shrimp deveined and cleaned
Salt to taste
Mix and set aside all the ingredients under the sauce.
In a wok or casserole, heat half the oil and add the chopped garlic. Saute and add the shrimp for a minute. Fry the shrimp for 2-3 minutes on high heat before it begins to turn pink. Add the broccoli and vegetables and stir for 2-3 minutes to fry again.
When the shrimp is fried, add the sauce and keep stirring until it comes to a boil and the veggies start to look bright. If the sauce is too thick, add slightly more water. For a minute or two, boil. Check for seasoning and, if necessary, add salt. Stir well and turn the flame off.
SPAGHETTI SQUASH CHOW MEIN RECIPE
Ingredients:
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon oyster sauce
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 carrots, julienned
2 cups shredded cabbage
1 cup bean sprouts
1 (2-3 pounds) spaghetti squash
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 375° F. Oil a baking sheet thinly or brush with nonstick spray.
From stem to tail, cut the squash in half lengthwise and scrape the seeds out. Sprinkle with olive oil and, to taste, season with salt and pepper.
Place the squash on the prepared baking dish, cut-side down. Put in the oven and roast for about 35-45 minutes, until tender.
Remove from the oven and let rest until it is sufficiently cool to treat.
Scrape the flesh to create long strands using a fork.
Whisk the soy sauce, garlic, oyster sauce, brown sugar and ginger together in a small bowl; set aside.
Heat the olive oil over a medium-high heat in a large skillet. Add the onion, carrots, and celery. Cook, stirring frequently, for around 3-4 minutes, until tender. Stir in the bean sprouts and cabbage until thoroughly cooked, around 1 minute.
Stir in the mixture of spaghetti squash and soy sauce for around 2 minutes, until well mixed.
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